Beef And Orange Salad With Red Onion Mustard Vinaigrette Recipe

• 1 1/2 Tbsp. red-wine vinegar
• 1 Tbsp. Dijon-style mustard
• 1/4 c. extra virgin olive oil
• 2 Tbsp. finely minced red onion
• 1 Tbsp. finely minced fresh parsley leaves
• 3/4 lb sirloin steak about 1 inch thick
• 1 x garlic clove halved Boston lettuce shredded, for lining the plates
• 1 x navel orange peeled, the zest and pith cut away with a serrated knife and the sections cut away from the membranes

Directions